Coriander

Botanical Name

Family Umbelliferae

Coriandrum sativum

Common Name

Cilantro, Coriander seed, Chinese parsley

Cautions

Do not take essential oil internally.

Description

Native to southern Europe and western Asian, this herb is now
cultivated worldwide. It is a strongly aromatic annual, growing to about
twenty inches. The upper leaves are finely cut and called Cilantro. The
white or pink flowers produce beige seed coats with little, round seeds
known as Coriander.

History

For over 2,000 years, coriander has been used throughout Asia, northern Africa, and Europe.

It is listed in the Ebers papyrus,
dating about 1,500 BCE. The herb was apparently much used in ancient
Egypt, as well as in ancient Greece by Hippocrates and other physicians.

Key Actions

Key Components

volatile oil (up to 1.5% mainly of delta-linalool [70%], as well as alpha-pinene and terpinine)

fatty oil

coumarins

flavonoids

malic acid

phthalides

phenolic acids

tannins

Medicinal Parts

Seeds, essential oil, leaves

Recent research indicates that coriander also has insulin-like abilities and may be helpful in treating some forms of diabetes.

Traditional Uses

Coriander is more often used as a culinary spice and to flavour
cigarettes rather than a medicine; but an infusion of the seeds is a
gentle remedy for flatulence, bloating, and cramps. As a digestive aid,
it settles spasms in the gut and counters nervous disorders. It can also
help control blood sugar levels. Infusions are taken inbetween meals
for digestive complaints, while tinctures are taken after meals.